These Fudgy Lemon Brownies Bars (Lemon Blondies) are bright, zesty and fresh – just perfect for the end of summer.
They are so easy to make, baking in just 20 minutes and have the BEST texture. It’s that soft, melt in the mouth fudgy chewy brownie texture that you love, but with a summer twist.
These lemony brownies are covered with a sweet yet tart glaze that makes these little bites so delicious that it is impossible to stop at just one!
What are Lemon Brownies?
Lemon brownies are fudgy, chewy, dense bars that are packed with zesty lemon flavor and are topped with a sweet lemony glaze.
I know Lemon Brownies seems like a bit of an odd name. I mean they aren’t brown! But they do have that characteristic brownie texture. I sort of threw around lemon blondie as well, but I am not sure? Let me know what you think in the comments!
If you want a chocolate brownie then check out, my fudgy brownies, they are THE BEST!!! Or if you are a chocolate fan then check out these double chocolate brownies. Or for something a little different try my popcorn brownies or my crunchy salted panko brownies.
How to make Lemon Brownies.
Measure the dry ingredients into a large bowl and then add the wet ingredients in the order listed. Butter + lemon juice. Eggs. Sugar
When you are adding the wet ingredients be sure not to overmix.
So the butter and lemon get added first and you’ll find the mixture resembles wet sand (left picture below).
The eggs are then added and the mixture will have a runnier batter like consistency (right picture below).
Finally, the granulated sugar is added. it is important to get the brownies into the oven as quickly as possible after this point. You don’t want the sugar to fully dissolve as the sugar crystals are what give the lemon brownie its moist fudgy chew.
Top Tips for making Fudgy Lemon Brownies
- You can use salted or unsalted butter to make lemon brownies.
- Zest the lemons before you juice them. It is almost impossible to do it the other way around. (See below for tips on zesting a lemon)
- The recipe states 2-3 lemons as they vary so much in size. So be guided by your lemons. You will need 5 tablespoons of lemon juice and 2 tablespoons of zest. For me, that is usually 2 large lemons or 3 smaller lemons.
- You don’t need a stand mixer for this recipe. The mixture doesn’t want to be overmixed, so a wooden spoon is really the best utensil.
- Line your 9×13 pan with baking parchment to ensure your brownies don’t stick. If you overhang the paper at the edges then you can use it as an handle to easily lift the brownies from the pan.
- Ensure you let your brownies cool completely in the pan. This helps them to stay dense and moist and also prevents cracking.
- We like a thick layer of glaze, but if you prefer just a thin drizzle then use half the amount of glaze.
- If you want beautiful smooth edges (like the photos) then allow the glaze to set before you attempt to cut the bars.
How to zest a lemon.
Like I mentioned above, you want to zest the lemon before you juice it.
To zest a lemon:
- Rinse the lemon in warm water and dry well.
- Use a microplane grater or small hole grater to produce thin pieces of lemon zest.
- Make sure you only grate the yellow part of the lemon. The white pith is bitter.
- Grate the lemon over a small bowl or chopping board.
- Keep turning the lemon around until you have removed as much of the zest as possible.
- Scoop the zest up with a tablespoon to ensure you have the correct amount for the recipe.
- Use the juice of the zested lemon within 24 hours as without the peel the lemon will start to dry out. (Not a problem for this recipe as both the zest and juice are used)
- Any leftover lemon zest can be spread in a thin layer on a plate and left to dry out for 48 hours. You can then store it in an airtight container for use in other recipes.
How to store lemon brownies
You can store these lemon brownies in an airtight container in the refrigerator for up to a week. My kids love them straight from the fridge but I prefer them at room temperature.
Can you freeze lemon brownies?
You sure can! I prefer to freeze the brownies without the glaze, but you can freeze them with the glaze as well, say if you realize you have eaten half the batch and need to save yourself from yourself.
To freeze wrap the lemon brownies tightly in plastic wrap and then place in a ziplock bag or freezable container. Freeze for up to 6 months.
If freezing with the glaze, place the unwrapped brownie into the freezer to solidify and then wrap in plastic wrap once frozen.
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Fudgy Lemon Brownie Bar Recipe
For the lemon brownies
- 2-3 lemons – see note 1
- 1 ¾ cups all-purpose flour
- ¾ tsp salt
- 1 cup butter
- 3 eggs
- 1 ½ cup granulated sugar
For the glaze (see note 4)
- 3 cup powdered sugar
- 2 lemons – see note 1
- Preheat the oven to 350ºF/175ºC, then lower your shelf so it sits in the lower third of the oven.
- Line a 9×13 pan with baking parchment. (See note 2)
- Zest and juice the lemons – You will need 5 tablespoons of lemon juice and 2 tablespoons of zest. Set this aside until needed.
- Add the flour, salt and lemon zest to a large mixing bowl and stir to mix. (see note 3)
- Melt the butter in a small pan or in the microwave.
- Add the lemon juice to the melted butter and then stir this into the dry ingredients. Stir gently until just combined.
- Add the eggs to the mixture one at a time, stirring gently between eggs.
- Once the eggs are combined, gently stir in the sugar.
- Scrap the lemon brownie batter into the prepared 9×13 pan and bake in the oven for 20 minutes.
- Remove the brownies from the oven and allow them to cool in the pan, for an hour, on a wire rack. After the hour use the parchment paper to remove the brownie and allow it to cool completely before glazing.
To prepare the glaze (see note 4)
- Zest and juice the lemon – You will need 3-4 tablespoons of lemon juice and 1 tablespoon of zest.
- Sift the powdered sugar into a bowl and then add the lemon juice and lemon zest. Stir continuously until it is thick, smooth and creamy. (see note 5)
- Once the brownie has cooled pour the glaze evenly over the top.
- Allow the glaze to set, then cut the brownie into thin bars and store in an airtight container in the refrigerator.
- The number of lemons you will need depends on the size of your lemons as they vary so much in size. So be guided by your lemons.
- For the brownie you will need 5 tablespoons of lemon juice and 2 tablespoons of zest. For me, that is usually 2 large lemons or 3 smaller lemons.
- For the glaze you will need 3-4 tablespoons of lemon juice and 1 tablespoon of lemon zest.
- When lining your pan with parchment if you overhang some of the paper on either side it makes it much easier to remove the brownies from the pan once cooled.
- Use a mixing bowl and a wooden spoon for this rather than your stand mixer or electric mixer. The mixture doesn’t need much mixing and the electric mixers will not give you the right brownie consistency.
- We like a thick layer of glaze, if you want just a thin layer you can half the ingredients.
- If the glaze is too thick thin with more lemon juice. If it is too thin add more sifted powdered sugar.